Black Rose Coffee Bean Story of Santa Rosa Manor in Guatemala

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Finca Santa Rosa Buenos Aires

Country: Guatemala

Name: 13th Santa Rosa Manor in Guatemala C.O.E Competition

Production area: La Democracia,Huehuetenango

Grade: SHB

Treatment: sun exposure after washing

Altitude: 1050-1850 m

Variety: Tibica

Basic information of raw beans

Manor: Santa Rosa Buenos Aires

Farmer: Hacienda Santa Rosa Buenos Aires S.A.

Production area: La Democracia,Huehuetenango

Country: Guatemala Guatemala

Planting area: 992 ha

Altitude: 950-1850 m

Variety: Tibica Typica

Treatment: washing-sun drying

Ranking: 13

Score: 86.2

International Cup test data:

Aroma / flavor Aroma/Flavor:

Caramel, fruit, orange Caramel, fruit, orange

Acid Acidity: bright, lemon Bright, citric

Other Other: creamy feel, very balanced Creamy, very balanced

This one is from Santa Rosa (belonging to Fraijanes Plateau of Farrakhan Nice Plain), which is characterized by active volcanic area, coffee characteristics similar to Antigua (Antigua), Rain Water abundant, large temperature difference, especially Guatemala coffee commonly uses shade planting method, which can adjust the intensity of sunlight, filter light, adjust the photosynthesis of coffee trees, protect roots and leaves, so that coffee fruit can mature slowly. Increase acidity and mellow taste.

Santa Rosa in the Santa Rosa Mountains of Guatemala belongs to the district of Jolapa, which is not far from the capital Guatemala City. I am most interested in the Guadalong family, which has experienced three generations of hard work and continuous improvement in quality, and its four intensive farming batches! Especially La Roma lot, sometimes shipped to La Loma Manor alone. Osher gluttons have a good impression on the 2014 La Loma and ask for a lot of information about new goods!

We came to Houlapa three times, the mountains near Santa Rosa, especially close to La Loma, the road became very rugged, with a drop of up to 300m deep valley terrain, but the beautiful scenery can be seen far away in good weather!

The third generation Anthony knew me through the meeting of the excellent Cup Competition, and he told me about the family's coffee history:

"my grandfather Daniel began to grow coffee after he bought La Roma in 1910. At the beginning, he grew Tippika and Typica,Mundo Novo. Until the 1970s, he sold the fresh coffee fruit directly to the middle market, and the income was very limited."

"after my father took over, he decided to build a wet treatment plant, expand production capacity, and grow Patch and Katai seeds (Pache,Catuai). He invested a lot of money to buy equipment and increase production. We decided to sell processed shell beans instead," Anthony continued. "but the income from selling shell beans is still out of proportion to the efforts put in. in fact, we have been trying to improve quality for so many years. The shoppers kept shouting that our quality was not good enough. They thought that the quality could be improved after adding our own machines and tools and washing and wet treatment plants. As a result, they threw out different problems to refuse to pay a higher price. "he didn't look annoyed." he continued: "when it comes to the middle price, often they have the final say. I know the international raw bean market. Only when the price of raw beans is high, they are willing to pay more." But always and I know that there is a gap between the price of raw beans like ours, so my father decided to participate in the excellent Cup competition, the result of the competition in 2011 is not ideal, my father asked a consultant who knows the boutique to help, and we entered the rematch in 2012! I almost entered the international semi-finals, and then I met you at the coffee farmers' meeting! " Anthony smiled and cherished the experience of our meeting.

In fact, I met Anthony not only at the coffee farmers' meeting, the real reason was that I measured the samples that La Loma was not selected at that time, and thought that they had good potential and unique flavor, so I asked the conference if they could introduce producers, and he happened to attend the meeting that week, and the door for negotiations between the two sides opened.

Another cup test in 2012, still did not buy Anthony's coffee, the flavor is OK, but the cleanliness is not ideal! I promised Anthony that I would go to his manor and disposal yard the next year to learn about it.

During the three-year trip to La Loma from 2013 to 2015, his family always cooperated with the suggestion of quality improvement with great sincerity, and the discussion of flavor and quality after cup test was also accepted. We began to purchase La Roma continuously in 2014.

END